Renowned celebrity chef, and judge on CTV’s MASTERCHEF CANADA, Michael Bonacini joins THE MARILYN DENIS SHOW as the daytime series’ Resident Chef.
Bonacini is also the co-founder of one of Canada’s leading fine dining restaurant companies, Oliver & Bonacini Restaurants, operating 11 unique and innovative restaurants in Ontario.
Born and raised in Tenby, South Wales, Bonacini spent his youth helping out with the family-run hotel business, where he learned the ins and outs of the hospitality industry.
He trained classically under Chef Anton Mosimann at London’s Dorchester Hotel before immigrating to Canada in 1985, and partnering with veteran restaurateur Peter Oliver in 1993. His first restaurant collaboration with Oliver was a New York style bistro named Jump. Nineteen years later, their operations have grown to include à la carte dining, quick service, catering, group dining, and special events, as well as an artisan bakery and chocolate shop.
Bonacini was among the first chefs to showcase regional Canadian cuisine with his ground-breaking restaurant, Canoe, in Toronto. In 1996, he was awarded the Ontario Hostelry Institute's first ever Gold Award in recognition of his significant contribution to culinary excellence in Ontario. He was also the host of COOK LIKE A CHEF and has been a recurring guest chef on various daytime talk shows. In 2010, Bonacini released his first cookbook, 3 Chefs: The Kitchen Men, a collaborative effort with fellow TV chefs Massimo Capra and Jason Parsons.
Bonacini’s restaurants include Jump, Canoe, Auberge du Pommier, Biff’s Bistro, Oliver & Bonacini Café Grill (4 locations), Luma, O&B Canteen, and Bannock. The company’s private dining and events division, Oliver & Bonacini Events, manages a number of large scale event facilities, including Malaparte at TIFF Bell Lightbox, Toronto Region Board of Trade, Arcadian at Hudson’s Bay Queen Street, and Windermere House on Lake Rosseau in Muskoka. Oliver & Bonacini credits its success to the development of a strong corporate culture, where excellence of food quality and service are valued above all else.